I am cooking a turkey for the first time?

Question

Could someone provide me with steps on how to cook a turkey. As well, just wondering what spices to use? Thanks so much! I just don't want to poison my guests! The turkey is 10 lbs for the 5 of us. Thanks in advance!

Answer 1

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).

While the turkey is roasting, prepare giblet gravy (see below).

When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.

If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.


Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings


Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.


Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped


For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

Answer 2

Use the cooking times on the package as a guide. I like to cook mine slow overnight but since you have a little turkey you won't need to do that. Make sure you take out the neck and gizzard packets. Put some black pepper, seasoned salt, and garlic in a small bowl. I like to add other seasonings like Monterrey chicken seasoning. Add a little Italian dressing and mix it together to make a paste. Rub it all over the inside and outside of the turkey. I like to add a can of chicken broth, just pour it over the bird. Stuff the bird, if you are going to stuff it, cover it and put it in the oven. baste it every 90 minutes. About 2 hours before you want to serve it, take off the foil or the lid and let it get brown. Enjoy!

Answer 3

Stop sweating about poisoning anyone, you will do fine, turkey can be one of the simplest things to prepare. How fancy you want to get is entirely up to you. For your basic turkey, remove giblets and neck, rinse thoroughly, pat dry, a bit of salt and pepper on the inside cavity. Pre heat oven to 400 degrees. Brush melted butter over the bird, place in oven and immediately turn heat down to 325. Roast unstuffed bird for 18 - 20 min/pound. Baste occasionally, when skin is desired color, cover with foil and continue cooking until done. A good indicator is if the legs move freely when you "jiggle" them. For moister breast meat, and you are not concerned about crispy breast skin, simply roast the bird breast side down......not as "pretty" but definitely moister meat. If you stuff the bird you will have to add at least 30 minutes to cooking time.

Answer 4

Relax...this isn't as bad as u think. First suggestion, follow package directions for cooking time/temperature. Second, rinse your bird well with cold water inside & out, then pat dry with paper towel. Make sure you have a roasting pan that fits your bird (I use disposable, way less clean up). Also, use a roasting bag (Reynolds). You don't have to worry about basting the turkey that way. Season & if u like stuff with favorite stuffing recipe. Butter or oil the top of your bird for a nice golden brown skin before putting it into the roasting bag. Use a meat thermometer to make sure your bird is cooked completely. Good luck & Happy Thanksgiving!

Answer 5

Attention new cooks! There are packages of things inside the turkey! Livers, hearts, necks, etc. Remove these and throw them away (unless you are brave enough to make giblet gravy.) There are not only spare parts in the main cavity, the neck may be stuffed in the cavity where the neck used to be attached.

Look at your turkey every once in awhile while it cooks - if it is starting to get very brown, cover it loosely with foil.

Seasoning can be lots of things, such as tarragon, poultry seasoning, etc. the skin should be oiled or greased with margarine, butter, olive oil.

Answer 6

Hi Michelle
The source listed below has detailed but clear instructions including seasonings and cooking times. In addition, the second page listed below shows you how to carve your turkey (video).

Have a great meal!

Answer 7

Hi Michelle,
Cooking a turkey for the first time can be so stressful! I did it for the first time last week for my fiance's family. This recipe worked so well for me: http://allrecipes.com/Recipe/Homestyle-Turkey-the-Michigander-Way-2/Detail.aspx
People are still raving about it, and his family knows I'll be able to take care of their favorite son/nephew. The turkey was juicy and delicious. Whatever you decide to use, good luck and happy holidays!

Answer 8

On the front page of Cooks. com they have the whole process there.
Leading up to Thanksgiving I learnt a lot there.

http:///www.cooks.com

Answer 9

this might be a good site to help you:

http://www.dinnerplanner.com/perfect_thanksgiving_turkey.htm